The top layer is a sponge cake sandwiched with longan custard. Coated with agar-agar milk pudding. Topped with fruit and jelly.
In order to hold the pillars for the tier-ing, I was told that the bottom part has to be cake with dense and stronger texture.
I've made 2 butter cakes, into 4 layers sandwiched with custard - to form a 3 inches base.
Topped with fruits and decorated with the fishes.
The 2-tier cake. Crystal trays and pillars were from ICCA - and thanks to ICCA for the advice and tips in constructing the 2 tier cakes.